I wasn’t a purist this time – the corn and tomatillos, and jalapenos came from outside the Green City Market.  But the enchilada filling of baby leeks, green garlic, aged goat cheese and morel mushrooms, as well as the chive blossoms and baby salad greens, are all from yesterday’s rainy market.

So this is a recent find that has made my life much easier, at least the farmer’s market shopping aspect of my life.  This rolling tote is from Sur La Table and can hold a ton of stuff.  It rolls really smoothly over the uneven terrain and has enough structural integrity to stand on its own, whether partially filled or packed.  I avoided rolling it through the terrible mud today, but it’s nylon and seems to be easily cleaned.  It folds up into itself very easily, making it easily stored in a car or carried along until needed:

It comes in a few patterns and solids, and best of all, it’s on sale right now - only $15.  Highly recommended – I imagine this being useful all summer long!

A really nice combination that made the whole office smell gooood.  The pork was seasoned with a spice rub consisting of cinnamon, cumin, chili powder, salt, and pepper and glazed with a brown sugar/garlic/tabasco mixture.  The salad was dressed with a mixed citrus/curry vinaigrette.

Wish I thought to take a picture of the beautiful pains d’epi that I bought at the Green City Market this morning – next time.  And for those of you keeping track, I’m doing market cooking tomorrow – probably something southwestern.

This is a Creole recipe that originates at one of the Brennan restaurants in New Orleans, passed along to me by my friend Alyssa.  It is rich but very unusual – it really needs the accompanying rice pilaf to absorb and compliment the piquant sauce.  The sauce is comprised of a reduction of lemon juice, Worcestershire sauce, and hot sauce, combined with butter and cream.  Finally, sauteed Gulf shrimp, mushrooms, and scallions are stirred in.  Flavorful and very different.

Found the recipe here.

Delicious.  You have been much lauded in absentia today, Marlene!  Thanks from all of us.

For a change, a “before” image.  This is another lunch with tons of market ingredients, with baby leeks, asparagus, spinach, and green garlic in the bechamel all grown by the guys over at Nichols Farm.  I am just realizing that I have been buying from them for at least a dozen seasons now.  Wow.  I have been a food geek for waaay too long.  They’d probably tell you the same thing.